pour paste back into food processor and blend once again till smooth
红豆馅再次倒入搅拌机、搅拌至细腻

spoon into a clean tupperware and allow to cool
(you can also press the paste through a sieve for smoother texture. i didn’t as i like some crunch when biting)
将红豆馅勺入干净的容器中冷却
（也可将其过筛以让内馅口感更为细腻～我就免了这一步。喜欢咬下去有点嚼性）

– the paste i made is mildly sweet which is just nice for my family. do adjust sweetness according to individual preference
我做的红豆沙内馅属于微甜。喜爱甜食读者请适量增加糖量

– you will have some leftover red bean paste as the buns use only about 18g of filling per bun
因各餐包只用了 18克内馅，所以会有剩余的红豆馅，

– i was not in a hurry to bake the buns, and left them (the entire muffin pan) in the fridge overnight. bring to room temperature to proof till double in size before baking
整形后（我）没急着享用，所以索性将面团（也就是整个马芬烤盘）隔夜冷藏。烘焙前将面团回温、发酵至双倍大再入烤箱进行烘焙

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(8) Comments

Jennifer (June 30, 2016)

Hi, how did you cook the red bean? Steam or boil with water? You mention you left in the fridge overnight.. Doesn’t it continue proof. Next day just need to leave it till room temp before baking? Thank you!

Yes buns will continue to proof in fridge but at a retarded rate due to low temperature. If your buns can get to double in size during chilling time, pls go ahead to bake straight out of fridge to prevent over proofing and collapse of dough